Description
Libby’s Pumpkin Pie is a rich, smooth, and spiced dessert with creamy pumpkin filling and warm spices like cinnamon and nutmeg, all nestled in a perfect flaky crust. A true fall favorite that’s easy to make and guaranteed to impress at any gathering.
Ingredients
Units
Scale
- 1 can Libby’s 100% Pure Pumpkin
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 can (12 oz) evaporated milk
- 1 (9-inch) pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together eggs and sugar. Add the pumpkin, salt, cinnamon, ginger, and nutmeg (and cloves, if desired). Stir until smooth and well combined.
- Add the evaporated milk and mix until the filling is smooth and creamy.
- Pour the filling into the prepared pie crust, smoothing the top.
- Bake the pie for 15 minutes at 425°F (220°C). Then, reduce the temperature to 350°F (175°C) and bake for another 40-50 minutes, or until the center is set with a slight wobble. You can check with a knife — if it comes out clean, the pie is done.
- Cool the pie for about 2 hours on a wire rack.
- Serve with whipped cream or vanilla ice cream, and enjoy!
Notes
- Crust: If using a store-bought pie crust, brush the edges with an egg wash (beaten egg + water) for a golden color. Cover edges with foil for the first 30 minutes to prevent over-browning.
- Smooth Filling: For a smoother filling, blend the pumpkin mixture in a blender or food processor before adding to the pie crust.
- Make-Ahead: You can prepare the filling up to a day in advance, refrigerating it before assembling and baking the pie.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg